Recipe: Pumpkin Fritters
Halloween is almost here! Have you
been busy making all things pumpkin? Well here is a yummy recipe that can serve
as the perfect use for left-over pumpkin puree and can be easily made in a
classroom lesson setting!
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying
- In a medium bowl, combine the pumpkin puree, the
beaten egg, flour, baking powder, curry powder, and salt. Mix until smooth (n
the classroom setting, take your time putting each one in. Name each ingredient
and see if the children can find the one that you have named! Remember to make
it fun and add some exciting language to it!). For example: Sing as
you whisk the egg and shake, shake,
shake the curry powder in!
- Heat oil in a deep saucepan. Drop batter by the spoonful
into hot oil (use this opportunity to count "friends" and see how many fritters
you will need to make. For example: Five
friends = at least five fritters and maybe a few extra if people want seconds! ).
- Fry until golden brown, about 2 minutes. Remove
with a slotted spoon, let them cool a minute or so on a paper towel to soak up
the extra oil and serve immediately!
Tips and Recipe Suggestions:
Keep the fritters on the smaller side -- if they
are too big they tend to lose their flavor.
Use whole wheat flour to be healthier.
Replace pureed pumpkin easily with butternut
squash if you have that on hand instead -- both are somewhat sweet and offer a
nice tasty balance with the curry powder and salt!
Fritters are often a classroom
favorite because they are easy to make! Three simple steps: pour in your ingredients, mix it all together and cook in the pan
and voila! Yummy fritters -- bursting with flavor and easy for little hands to
pick up and dig into!
For an additional fritter recipe
found here at our Early Intervention Blog, click on Zucchini
Latkes which were highlighted last December during Hanukkah, but are
delicious year round!